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My review
Skillet Custard with Berry Sauce
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5 reviews
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Genlisae
"This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!"
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Ingredients
45 m servings 229 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Nutrition Facts
Per Serving: 229 calories; 13.1 g fat; 20.8 g carbohydrates; 8.5 g protein; 214 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
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7/24/2008
I made this with regular flour and instead of mixing milk with cream I just used half and half for the whole thing. It was very easy to make, really quick and had almost no clean up, thanks!! I...
5/8/2011
This was a great gluten-free dessert for my family. We used a different strawberry topping just because we didn't have all the ingredients on hand to make yours. But we loved the flavor of this,...
5/1/2009
I've only made the sauce so far (to top Angel Food Cake), but it was fabulous! I used a frozen berry mix (blackberries, raspberries and blueberries), and threw in the 3 fresh straswberries I had...
4/2/2008
I only made the berry sauce to top a pound cake. Yummy! I got a lot of compliments. It took quite a while to thicken up - maybe because I used frozen berries? This tart sauce was a perfect w...